摘要
以苹果、燕麦、鲜奶为主要原料,应用单因素和正交实验设计,通过乳酸菌发酵,研制成风味独特、酸甜适度的苹果燕麦酸奶。该酸奶最佳配方工艺条件为苹果果粒燕麦浆15%,蔗糖7%,接种量3%(均为质量分数),(42±1)℃发酵4 h。
Using apple,oats,and milk powder as raw materials,a kind of healthy yoghurt with apple and oats compositions was achieved by lactobacillus fermentation with single factor and rthogonal tests.The yoghurt has a special flavor and a combined taste of sour and sweet.This product is helpful in nutrition ingestion and health care.The optimized formulate is： apple cubes and oats pulp 15%,inoculate quantity3%,sugar7%.The fermentation processed at 42 ℃ for 4 h.
出处
《中国乳品工业》
CAS
北大核心
2011年第4期60-62,共3页
China Dairy Industry
关键词
苹果
燕麦
发酵酸奶
apple
oats
fermented yoghourt
